To make this one, you will need:
1kg butternut pumpkin, peeled, cut into 3cm pieces
1/3 cup kecap manis (sweet soy sauce)
2 tablespoons Ayam oyster sauce
1 long red chilli, finely chopped
1/2 teaspoon ground white pepper
1 tablespoon peanut oil
1 brown onion, cut into thin wedges
2 garlic cloves, thinly sliced
2 zucchini, halved lengthways, sliced diagonally
1 medium eggplant, cut into 2cm pieces
2 eggs, lightly beaten
Fast version: Place pumpkin on a microwave-safe plate. Add 2 teaspoons cold water. Cover loosely with plastic wrap. Microwave on high (100%) for 3 to 4 minutes or until just tender. Drain.
Long version: Boil water in a saucepan, steam pumpkin until tender.
Combine kecap manis, oyster sauce, chilli and pepper in a small bowl.
Heat a wok over high heat. Add half the oil. Swirl to coat. Add onion and garlic. Stir-fry for 2 minutes or until softened. Add remaining oil. Swirl to coat. Add zucchini and eggplant. Stir-fry for 4 to 5 minutes or until tender. Add pumpkin. Stir-fry for 2 minutes. Add egg. Stir-fry for 1 minute or until egg is just cooked. Add sauce mixture. Stir-fry for 1 to 2 minutes or until heated through. Serve.